Chocolate ultimately originates from cocoa beans found in Theobroma cacao, a tree native to tropical areas of South America. The naming of this tree is interesting. Theobromine is a chemical not only found in chocolate, but also found in coffee and tea. It has psychoactive properties and is related to caffeine in that both molecules (caffeine and theobromine) are derived from the same precursor, xanthene. This article discusses the amazing potential benefits of chocolate and presents a good argument for why it seems like a super food.
Negatives including acne, obesity, high blood pressure, coronary artery disease and diabetes have been associated with chocolate. However,
"the recent discovery of biologically active phenolic compounds in cocoa has changed this perception and stimulated research on its effects in aging, oxidative stress, blood pressure regulation, and atherosclerosis. Today, chocolate is lauded for its tremendous antioxidant potential."
“The potential benefits of eating chocolate are said to include: lowering cholesterol levels, preventing cognitive decline, and reducing the risk of cardiovascular problems.”
